Future perspectives in broiler rearing Incorporating the broiler point of view

Description

It’s been estimated that more than 70 billion broilers are slaughtered globally each year to meet the growing demand for poultry meat. To uphold its position as the second most consumed meat globally, broiler production must mitigate several challenges, including the need to balance production and economic priorities with issues such as ethics, animal welfare, environmental impact and sustainability.

Future perspectives in broiler rearing: Incorporating the broiler point of view provides a comprehensive overview of conventional broiler production and considers the measures required to build a more sustainable sector. The book addresses the range of environmental and genetic factors which can influence the development of a healthy broiler chick, as well as best practices for managing the needs and maintaining the health of broilers from the hatching stage through to end of life.

Table of contents

Part 1 Setting the scene in broiler production

• 1.Limitations and challenges in broiler production: ethical and welfare issues: Mona Giersberg, Utrecht University, The Netherlands;
• 2.Limitations and challenges in broiler production: environmental issues: Casey W. Ritz, University of Georgia, USA;
• 3.The importance of data sharing between different links in the broiler production chain: Hasitha Priyashantha, Swedish University of Agricultural Science, Sweden;

Part 2 Creating the best day-old broiler chick

• 4.Breeding for a resilient, sustainable and healthy broiler chicken: Pascal Duenk, Wageningen University, The Netherlands;
• 5.Transgenerational influences: the role of broiler breeders: Mike Wineland, North Carolina University, USA;
• 6.The role of incubation in broiler breeding: Itallo Conrado Sousa de Araujo, Universidade Federal de Minas Gerais, Brazil;
• 7.The role/importance of early feeding in broiler production: Jan Wijnen, HatchTech, The Netherlands;
• 8.The role/importance of in-ovo feeding in broiler production: Mila Meijer, University of Queensland, Australia;

Part 3 Managing the needs of broilers

• 9.Understanding the behavioural needs of broilers: Leonie Jacobs, Virginia Tech University, USA;
• 10.Understanding the nutritional needs of broilers: Evelyne Delezie, ILVO, Belgium;
• 11.Understanding the environmental needs of broilers: Edgar Oviedo-Rondón, North Carolina State University, USA;
• 12.Understanding the hygienic needs of broilers: Joost van den Borne, MS Schippers, The Netherlands;

Part 4 Challenges in broiler production

• 13.Challenges in achieving antibiotic-free broiler production: Elijah Kiarie, University of Guelph, Canada;
• 14.Concepts of circular broiler production: Ollie van Hall, Wageningen University, The Netherlands;
• 15.Challenges in achieving low input, extensive broiler production: Claire Bonnefous, FiBL, Switzerland;
• 16.Challenges of small-scale broiler production in a rural environment: Essodina Talaki, University of Lome, Togo;
• 17.The effects of heat stress in broiler production: Okanlawon M. Onagbesan, Federal University of Agriculture Abeokuta, Nigeria;

Part 5 Precision farming technologies in broiler production

• 18.Sensor technologies for monitoring broiler welfare: Malou van der Sluis, Wageningen University and Research, The Netherlands;
• 19.Use of vocalisation technology for early detection of problems in broiler production: Gerardo José Ginovart-Panisello, La Salle Campus Barcelona, Spain;
• 20.The potential of using volatile organic compounds (VOC) to detect problems in broiler production: Matthias Corion, KU Leuven, Belgium;

Part 6 Maintaining the health of broilers

• 21.Vaccination strategies in broilers: Alessandra Piccirillo, University of Padova, Italy;
• 22.Managing health issues in broilers: first week mortality: Serdar Özlu, Ankara University, Turkey;
• 23.Managing health issues in broilers: leg disorders: Wendy Muir, University of Sydney, Australia;
• 24.Managing health issues in broilers: respiratory health: Elena Catelli, University of Bologna, Italy;

Part 7 Managing the end of life stage in broiler production

• 25.Humane end of life management of broilers: catching and crating: Helen Louton, University of Rostock, Germany;
• 26.Humane end of life management of broilers: transport, holding and stunning: Alexandra Contreras-Jordas, IRTA, Spain;
• 27.Managing breast myopathies in broiler production: Martina Bordini, University of Bologna, Italy;